In the mood for something a little different this weekend, I made a curry stir fry. I used tofu, sweet potatoes, and red peppers. I know that tofu is not everyone’s favorite… so this recipe would be just as good with chicken. And for those that are afraid of curry… this would be a good recipe to dip your toe into. It has great curry flavor, but isn’t too overwhelming. I think that is what is so great about stir fry… you can always tweak it to what your individual tastes are.

Curried Sweet Potato Stir Fry

Pieces:

one block of tofu, cut into bite sized pieces and dried on towels

2 tbsp. olive oil

2 sweet potatoes, peeled and cut into bite sized pieces

1 large red pepper, cut into bite sized pieces

one half of an onion, cut into bite sized pieces

2 tbsp. yellow curry powder

2 tsp. cinnamon sugar (or 1 tsp. of each)

2 tsp. smoked paprika

salt and pepper to taste

one half cup dried cranberries

Process:

To prep the tofu… cut into small blocks and set in between two towels for an hour to dry out.

In a large saute pan, add the olive oil and tofu pieces.

Let sit on medium high heat for about 4 minutes…then flip the tofu to brown the other sides.